Mami of Multiples

Easy Recipe: Slow Cooker Meatballs

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This upcoming week my preschool twins boys and teen son will all begin their summer break.  Like most parents, I am looking for fun and constructive activities to keep everyone busy and happy during the summer months.  Living in the sunshine state, the months of June, July, and August, are among the hottest so the last thing I want to do is spend time cooking over a hot stove.  Being fans of slow cooker (crockpot) recipes, we know firsthand how using the slow cooker can be a really easy timesaver in the kitchen, so we wanted to share one of our favorites – slow cooker meatballs.

We have tried various recipes of slow cooker meatballs and have always found the meatballs to be flavorful and compliment any sauce.

Ingredients

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey

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1-1/2 lb. lean ground beef
1 egg, beaten
1/2 cup water
2 cups sliced fresh mushrooms
2 green peppers, cut into strips
4 cups spaghetti sauce
1 lb. spaghetti, uncooked
1/3 cup KRAFT Grated Parmesan Cheese
Directions
  1. Combine first 4 ingredients; shape into 1-inch balls. Place in slow cooker; top with vegetables and sauce. Cover with lid.
  2. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
  3. Cook spaghetti as directed on package, omitting salt. Drain spaghetti; serve topped with sauce and cheese.

Tip

*Make your slow cooker preparation even faster. Shape the meatballs and cut-up vegetables the night before. Refrigerate until ready to add to the slow cooker. Top with spaghetti sauce and cook as directed.     
Ingredients
1 1/2 pounds ground beef
1 1/4 cups Italian seasoned bread crumbs
1/4 cup chopped fresh parsley

2 cloves garlic, minced

1 medium yellow onion, chopped
1 egg, beaten
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) can crushed tomatoes
1 (14.25 ounce) can tomato puree
Directions
  1. In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
  2. In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.
Happy Cooking and Summer!

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Joscelyn, Owner of Mami of Multiples & Mami Innovative Media

Joscelyn Ramos Campbell has more than a decade of experience as an award-winning former federal government public relations executive under the Bush and Obama administrations. The “super-connected power mom“ was recently named by Latina Magazine as one of “The 10 Best Latina Mommy Bloggers on the Web“; by CBS News as one of the “Top Bloggers in the Business“; by NBC Latino Work-Life Balance series as a “Top Latina Mom Blogger“; an Empowering Latina in the Marketing Field; by CNBC.com as a Top Latino Social Media Stars and Leading Hispanic Bloggers. She is the owner of Mami Innovative Media and founder of Mami of Multiples, one of the nation’s leading Latina American parenting and lifestyle sites offering resources and helpful tips for families. She is a nationally syndicated Parenting Columnist and co-hosts a Talk Radio Show. Joscelyn is a public speaker, military wife and mother to a teen son and identical twin boys. Connect with Joscelyn at @JoscelynRC & @InnovativeTalk.
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